A vibrant dish that combines succulent chicken, sweet ripe mango, and creamy coconut milk, creating a symphony of flavors that evoke a summer paradise.
Ingredients
Scale:
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons soy sauce
1 tablespoon lime juice
1 teaspoon garlic powder
1 teaspoon ginger powder
2 tablespoons coconut oil
1 cup coconut milk
1 ripe mango, peeled and diced
1 red bell pepper, sliced
1 tablespoon honey (optional, to taste)
Salt and pepper to taste
Fresh cilantro for garnish
Instructions
In a medium bowl, combine the chicken pieces with soy sauce, lime juice, garlic powder, and ginger powder. Allow it to marinate for at least 10 minutes.
Heat coconut oil in a large skillet or wok over medium-high heat. Once hot, add the marinated chicken and cook for about 5-7 minutes until golden brown.
Add the sliced red bell pepper to the skillet and cook for an additional 2-3 minutes until the peppers are tender yet still crisp.
Pour in the coconut milk and stir gently. Add the diced mango and honey if using, then season with salt and pepper to taste. Let it simmer for another 2-3 minutes.
Once the sauce has thickened slightly, remove from heat and garnish with freshly chopped cilantro before serving.
